Description

The Analysis of Food and Drugs, Part 1: Milk and Milk Products is a book written by Thomas Hames Pearmain in 1897. The book is a comprehensive guide to the analysis of milk and milk products, including butter, cheese, and condensed milk. It covers a wide range of topics, including the chemical composition of milk, the detection of adulteration, and the various methods used for analysis. The book is aimed at chemists, food analysts, and anyone interested in the science of food and drug analysis. It provides a detailed account of the methods used for the analysis of milk and milk products, including the use of chemical reagents, microscopy, and other analytical techniques. The book is a valuable resource for anyone involved in the production, processing, or analysis of milk and milk products.This scarce antiquarian book is a facsimile reprint of the old original and may contain some imperfections such as library marks and notations. Because we believe this work is culturally important, we have made it available as part of our commitment for protecting, preserving, and promoting the world’s literature in affordable, high quality, modern editions, that are true to their original work.